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Croque Monsieur Croissants with Scamorza
Ingredients 12 croissants, sliced in half 275g That’s Amore Scamorza, thinly sliced ½ cup That’s Amore Ricotta ½ cup That’s Amore Cacio cheese, grated 200g smoked ham, thinly sliced 2 tbsp butter 2 tbsp flour 1 cup full cream milk 1 tsp dijon mustard Salt and pepper to taste Method Preheat oven to 180c and prepare two baking...
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Sundried Tomato and Fior di Latte Tarts
Ingredients 2 sheets of puff pastry 2 x 200g That’s Amore Fior di Latte 300g sundried tomatoes, drained and roughly chopped 2 tablespoons grated Parmesan Drizzle of extra virgin olive oil Fresh basil leaves Salt and pepper to season 1egg (for egg wash) Method Preheat your oven to 180°C. With a knife, divide the puff pastry into...
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Mixed Melon Bocconcini Salad
Ingredients 200g That's Amore Bocconcini 1/2 medium watermelon, scooped into balls 1/2 medium cantaloupe, scooped into balls 1/2 medium honeydew melon, scooped into balls 200g rocket leaves Handful of fresh mint leaves, roughly chopped Handful of fresh basil leaves, roughly chopped Drizzle of extra virgin olive oil Drizzle of balsamic vinegar Salt and black pepper to taste Optional: Prosciutto slices...
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CAESAR SALAD WITH BUFFALOTTO
Ingredients ½ cup That’s Amore Buffalotto Cheese, grated 1 egg yolk 1 garlic clove, minced 5 anchovy fillets, minced 1 tsp Dijon mustard ½ cup extra virgin olive oil Juice of half a lemon Salt and pepper to taste 1 head of cos or romaine lettuce 2 cups croutons, toasted or 4 rashes of bacon, fried and diced ½...
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Braised Beans with Burrata and Pesto
Recipe by: Justine Schofield Time: 1 hour 30 minutes Serves: 4 Ingredients: 4 tbsp pesto 2 burrata Chargrilled sourdough, to serve Olive oil, to garnish Zest of ½ lemon Beans 300g dried cannellini beans, soaked overnight in lots of water then drained 2 bay leaves 1 onion, studded with 3 cloves Salt and pepper Method: To cook...
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BURRATA WITH BARLEY, GLAZED MUSHROOMS, PANCHETTA, DILL, MINT & CHILLI OIL
Ingredients 4 x 90g Burrata 600g mixed mushrooms, like portobello, pearl or king oyster diced 40g Pancetta, diced 120ml white wine Fresh Dill leaves Fresh Mint leaves Olive oil Salt and pepper to season For the Barley 250g barley 800g vegetable stock or water Salt to season For the herb butter 80gr of soft butter or room...
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Tomato Risotto with Stracciatella
Ingredients for roasted tomatoes 500g cherry tomatoes or cherry tomatoes sliced in half 1 onion, peeled and quartered 4 cloves garlic, peeled ½ cup extra virgin olive oil Salt and pepper to season Ingredients for risotto 1 ½ cups arborio rice 4 liters of chicken stock 1 shallot, finely diced 1 tbsp tomato paste 1 cup white wine 30g...
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Trio Bruschetta
Dietary Vegetarian Chef That's Amore Cheese Course Entree Servings 4 people Buffalo Mozzarella, Heirloom Tomatoes & Basil Ingredients: • 2 slices of sourdough bread, 1cm thick• 1 garlic clove• 6 heirloom tomatoes• 125g That’s Amore Buffalo Mozzarella• sea salt• freshly ground black pepper• extra virgin olive oil• 6 basil leaves Instructions:Grill sliced bread on a griddle pan.Rub grilled bread with a garlic clove.Slice heirloom tomatoes in half...
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Stracciatella with Nduja and Crispy Pangrattato
Ingredients 2 x 300g That’s Amore Cheese Stracciatella 250g stale bread 50g Nduja minced ½ cup grated parmesan cheese 2 cloves garlic, minced Basil leaves, finely chopped Drizzle of extra virgin olive oil Ciabatta bread for serving Method Tear the bread into small chunks and then use a food processor to reduce to coarse breadcrumbs. Combine oil, breadcrumbs, garlic...
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Mediterranean Rice, Salami & Burrata Salad with Roasted Chickpeas
Chef Emma Dean Course Salad Ingredients To include vegetarians in this delicious salad, serve the salami on the side so that individuals can help themselves. 400g tin chickpeas, drained 1 tbsp extra-virgin olive oil 100g thinly sliced Puopolo Cacciatore Hot Salami or Puopolo Cacciatore Mild Salami 2 x 250g Tilda Pure Basmati Rice 1/2 cup pitted split green olives...
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Mozzarella & Zucchini Frittata
Chef Justine Schofield Course Side, Breakfast Servings 4 people Ingredients 3 zucchini, cut into rounds 1 onion, chopped 4 eggs 1 tbsp That's Amore Grated Parmesan 1/4 cup fresh breadcrumbs 200g That's Amore Smoked Scamorza, sliced thinly 4 slices ham (optional) Salt & pepper Instructions Preheat oven to 180ºC. Arrange zucchini and onion onto a tray and drizzle...
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Fennel & Mini Burrata Salad
Chef Justine Schofield Course Side, Salad Servings 2 people Ingredients 2 That's Amore Mini Burrata 1/2 fennel 1/2 lemon, zest and juiced Extra-virgin olive oil Handful of parsley Salt & pepper Instructions Carefully grate fennel finely with a mandolin. Place in large bowl with lemon juice, zest, salt and pepper and massage for a few minutes. Add olive...
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Asparagus, Burrata & Brown Butter
Chef Justine Schofield Course Side Servings 2 people Ingredients 2 bunches green asparagus, trimmed and stalks peeled 1 That's Amore Burrata 100g unsalted butter 1 tbsp baby capers Pinch chilli flakes Salt & pepper Lemon, to serve Instructions Melt butter on gentle heat in small saucepan until nutty brown. Remove from heat and add capers, chilli and juice of...
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Roasted Tomato Bruschetta
Chef Justine Schofield Course Entree Servings 1-2 people Ingredients 1 punnet cherry tomatoes 2 slices of day-old bread Extra-virgin olive oil, to drizzle Pinch chilli flakes 4 anchovies 2 cloves garlic 100g That's Amore Cherry Bocconcini Pinch salt Basil, to garnish Instructions Preheat oven to 180°C. Drizzle oil over both sides of bread. Arrange anchovies on top of bread...
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Three Cheese & Spring Onion Toastie with Harissa
Chef Darren Purchese Course Entree, Breakfast Servings 2 people Ingredients 4 slices bread 30g harissa, store bought 160g That's Amore Smoked Scamorza, sliced 120g That's Amore Nabucco, grated 80g That's Amore Mozzarella, shredded White pepper 40g spring onions, finely sliced Zest 1 lemon 80g unsalted butter, softened 1/2 garlic clove Salt to taste Thyme leaves Instructions Spread half of...
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Smoked Scamorza Bruschetta
Chef Justine Schofield Course Entree Servings 4-6 people Ingredients 200-250g That's Amore Smoked Scamorza, cut into 10 bite-sized pieces 10 croutons from toasted rounds of baguette 1/4 cup cherry chutney Instructions Place scamorza in a pan over medium heat. Cook it on both sides for 5-10 seconds until scamorza is slightly melted and has a golden crust. Place a...
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Croque Madame
Chef Justine Schofield Course Entree Servings 2 people Ingredients Softened butter, for spreading 2 tbsp cream 4 slices of day-old sourdough bread 100g That's Amore Ricotta Delicata 1 tbsp mustard 4 tbsp freshly grated parmesan 2 slices ham 125g That's Amore Smoked Scamorza, sliced Pinch nutmeg Salt & pepper to taste 2 eggs, fried to your liking Instructions Preheat...
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Ricotta, Broccoli & Chickpea Salad
Dietary Vegetarian Chef That's Amore Cheese Course Salad, Side Servings 4 people Ingredients 1 broccoli, cut into florets 400g tin chickpeas, rinsed and drained 2 cloves garlic, crushed 200g That's Amore Ricotta Delicata 2 tbsp fresh lemon juice 2 tbsp flaked almonds 2 tbsp extra-virgin olive oil Salt & pepper to taste Instructions Blanch broccoli in boiling salted water...
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Strawberry & Buffalo Mozzarella Salad
Dietary Vegetarian Chef Eat Well Course Salad, Side Servings 4 - 8 people Ingredients 3 cups fresh baby rocket 1 punnet strawberries, halved 1 ball That's Amore Buffalo Mozzarella Small bunch basil, leaves picked Balsamic glaze Walnuts, to serve Instructions Lay down rocket over a serving platter and sprinkle over strawberries. Place buffalo mozzarella in the centre of...
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Crostini with Stracciatella & Agrodolce Onions
Chef Julia Busuttil Nishimura Course Entree Servings 6-8 people Ingredients 1 baguette, thinly sliced 3 tbsp extra-virgin olive oil, plus extra for drizzling on bread and serving 1 large onion, very finely sliced 125ml (1/2 cup) red wine vinegar 1 tbsp caster sugar 60g pine nuts, lightly toasted 2 tbsp currants Small handful parsley leaves, roughly choopped Small handful...
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